I love everything there is to love about Thai food; its simplicity of preparation and complexity of flavors. The balance of sweet, sour and salty varies from region to region as does the use of chili. Have a go at this one; adjust the chili to your taste. A little more lime juice here, a little more palm sugar there.
1 large tbs of red curry paste
375ml (12 fl oz) canned coconut cream
3cm (1 inch) knob ginger, peeled and finely sliced
5 kaffir lime leaves
2 tbs fish sauce (be sure to use one with no MSG)
1 tbs palm sugar
6 golf ball size eggplant halved
1 cup of pea eggplants
350 (12 1/2oz) pork fillet, finely sliced steamed rice, to serve
1 cup bean sprouts
2 tbs fried shallots
Handful of fresh Thai basil
Fry the curry in a a third of the coconut cream in a sauce pan. Cook a few minutes until the cream cracks or splits and the curry becomes aromatic. Add the ginger, 3 of the lime leaves and the remaining coconut cream. Bring to a boil, stir in fish sauce, palm sugar and squeeze in lime juice. Add the eggplant and pork. Bring to a boil and simmer for 1 minute.
Serve with the steamed rice, topped with bean sprouts, crispy shallots, the remaining 2 lime leaves finely shredded, and basil.